Sauerkraut Beef Supper Recipe

When I was growing up, my mother made this old-fashioned dish to mark the beginning of fall. Her light-as-air rolls and creamy custard raisin pie were wonderful accompaniments.—Carol Ann Cassaday, St. Louis, Missouri

Directions

In a greased 2-1/2-qt. baking dish, place half of the sauerkraut; sprinkle with half of the remaining onions. Top with meat mixture, remaining sauerkraut and onions. Sprinkle with sugar and remaining salt and pepper. Top with bacon.

Cover and bake at 375° for 65-70 minutes or until hot and bubbly.Yield: 6 servings.

Originally published as Sauerkraut Beef Supper in Casserole Cookbook
2001, p68